This pomegranate cashew arugula salad is a crisp, seasonal side that comes together in about ten minutes. Indulge Boise is proud to partner with Olivin: Olive Oil & Vinegar Taproom…
Pomegranate Cashew Arugula Salad Recipe
For the Dressing
- 1/2 Cup Olivin’s Ultra-Premium Extra Virgin Olive Oil
- 1/3 Cup Olivin’s Pomegranate Balsamic Vinegar
- 1 Teaspoon Honey
- 1 Teaspoon Dijon Mustard
- 1 Clove Garlic, Pressed
- Salt and Pepper
For the Salad
- 1 Package Arugula
- 1 Pomegranate, Seeded
- 2 Apples, Diced
- 1/2 Cup Cashews (Walnuts or Pecans can be substituted)
Directions
Add all ingredients for the dressing to a small food processor or blender and blend for 1 minute (this will help the dressing get a thicker consistency). If you don’t have a blender or food processor, simply place the ingredients in a bowl and whisk together with a wire whisk. Add ingredients to a large bowl and toss with salad. Serves 4.
Why This Salad Works
Arugula is a peppery, assertive green, and it needs a dressing with enough sweetness to push back. That’s what the pomegranate balsamic and honey do here. The apples add crunch and a mild tartness, the cashews bring richness and salt, and the pomegranate seeds pop against all of it. It’s a salad that reads as fall without being heavy, which makes it useful for a season when most side dishes lean toward roasted and rich. It also comes together in about ten minutes, and the dressing takes one.
Ingredient Notes and Substitutions
Arugula — baby arugula is milder if the peppery bite is too much for your table. Spinach works, though you lose the contrast that makes this salad interesting.
Pomegranate — seeding one is easier than it looks: halve it, hold it cut-side down over a bowl, and whack the back firmly with a wooden spoon. The seeds drop out. Pre-seeded containers from the grocery store save the mess if you’re short on time.
Apples — something crisp and tart. Honeycrisp, Granny Smith, or Pink Lady all hold up. Toss the diced pieces with a squeeze of lemon if you’re prepping ahead so they don’t brown.
Cashews — walnuts or pecans substitute cleanly, as the recipe notes. Toasting any of them in a dry skillet for a few minutes deepens the flavor considerably.
Olivin’s Pomegranate Balsamic — this is the ingredient doing the heavy lifting. A standard balsamic plus a spoonful of pomegranate juice approximates it, but the fruit-infused version is noticeably better.
Serving and Make-Ahead Tips
Dress this salad right before serving — arugula wilts fast once the vinaigrette hits it. The dressing itself can be made up to a week ahead and kept in a jar in the fridge; shake it before using, since it’ll separate. You can also dice the apples and seed the pomegranate a day early and store them separately. For a dinner party, bring the components to the table and toss in front of everyone; it takes thirty seconds and the salad looks considerably better than one that’s been sitting dressed.
As a side, this serves four alongside a main. Add grilled chicken or salmon and it becomes a light dinner for two.
A Boise Fall Favorite
This salad shows up on our table every October, right when local apples hit their peak and pomegranates start appearing in the grocery stores. If you’re looking for more seasonal inspiration, our roundup of fall flavors in Boise covers where to find the best autumn dishes around the Treasure Valley.
More Simple Indulgence Recipes
Indulge Boise partners with Olivin: Olive Oil & Vinegar Taproom to bring you simple, seasonal recipes to try at home. Try our Blood Orange Hot Wings or Cranberry Wild Rice next, and taste Olivin’s oils in person on one of our downtown Boise food tours.
